摘要
以魔芋胶与猪皮胶为实验原料，采用低场核磁共振（NMR）、质构仪和扫描电子显微镜（SEM）等分析魔芋胶不同添加量分别对猪皮胶内水分分布与迁移、凝胶强度和微观结构的变化探究其交互作用。实验结果表明：当魔芋胶添加量为0．5％～0．7％时，使猪皮胶内的水分分布的横向驰豫峰向左移动，一部分自由水向结合水转化，三种水分的分布情况与新鲜肉制品相似，具有良好的质感，组织状态紧密，质构仪测的凝胶强度最大，即两者此时的交互作用最强，通过扫描电镜观察猪皮胶表面的微观结构中的孔状结构也随着魔芋胶的添加逐渐变小，在添加量为0．5％时魔芋胶对猪皮胶表面的孔达到完整的填充。
Using Konjac Glucomannan and pigskin glue as experimental materials, when the different amount of Konjac gum added on pigskin glue that the changes of the moisture distribution and migration,the gel strength and microstructure were analyzed by using low field nuclear magnetic resonance （ NMR）, texture analyzer and scanning electron microscopy （SEM） to explore the interaction.The experimental results showed that when the Konjac gum addition was 0.5%-0.7% ,the transverse relaxation peak of the water distribution of the pigskin glue moves to the left,transforming part of free water to bound water, moreover,three distribution of water were similar with fresh meat on good texture and tissue state.And the gel strength was maximum by measuring texture, which was the strongest interaction at this time. By scanning electron microscopes, the pigskin glue surface microstructure of porous structure was decreased gradually with the addition of Konjac gum.It was completely filled to the hole of pigskin glue surfaces when added amount of Konjac gum was 0.5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第23期130-134,共5页
Science and Technology of Food Industry
基金
贵州特色杂粮红稗食品开发(黔科合NY[2013]3052号)
毕节实验区可乐猪及乌骨鸡加工特性及其产品开发
毕节实验区科技项目毕循专合字(2010)2K010
